Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)

Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and tric...

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Veröffentlicht in:	Waste and biomass valorization 2021-04, Vol.12 (4), p.1901-1913
Hauptverfasser:	Martínez-Montaño, Emmanuel, Osuna-Ruíz, Idalia, Benítez-García, Israel, Osuna, Clarissa Osuna, Pacheco-Aguilar, Ramón, Navarro-Peraza, Rosa Stephanie, Sánchez, María Elena Lugo, Hernández, Crisantema, Spanopoulos-Hernández, Milton, Salazar-Leyva, Jesús Aarón
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Antioxidants Centrifugation Cooking Effluents Engineering Environment Environmental Engineering/Biotechnology Fisheries Industrial Pollution Prevention Liquid wastes Original Paper Peptides pH effects pH shift method Protein interaction Proteins Recovery Renewable and Green Energy Scavenging Seafood Solids Tuna Waste Management/Waste Technology
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